JPH11289974A - Milk substitute having high fat content and high protein content and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a dried milk substitute composition not causing aggregation of protein or fat in a significant amount by hydration and having high protein concentration and high fat concentration. SOLUTION: In this composition containing a stable aqueous emulsion of a protein material, fat and carbohydrate, the fat is contained in an amount of about 25 wt.% to about 50 wt.% and the protein is contained in an amount of about 25 wt.% to about 10 wt.% based on total weight of mixed protein material, fat and carbohydrate.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing a stable high-fat high-protein fat-protein emulsion having improved fat suspension properties in a high-protein-containing emulsion, an emulsion obtained therefrom, and an improved emulsion. Dry milk substitute composition utilized.

[0002]

BACKGROUND OF THE INVENTION Milk is a protein-mediated emulsion containing micellar structures within small fat globules surrounded by a protein envelope, such that the fat is Dispersed in aqueous liquid medium. In the art, for example, in a dry milk substitute known as infant formula, the protein component is combined with a fat component to form a milky solution by dispersing the milk substitute in water to form a milky solution. Has been generated. However, fat-protein emulsions from such milk substitutes can produce protein-protein emulsions without protein aggregation.
It is formed with a substantial upper limit on the protein concentration that can be mixed in the emulsion that interferes with the formation of fatty micelles. Agglomerated protein imparts a sandy mouthfeel to the milk replacer, so protein aggregation in the milk replacer should be avoided. Fat released from the mixture into micelles due to protein aggregation may aggregate in the fat. Agglomeration of fat should be avoided as the agglomerated fat forms relatively large fat globules which give the milk a greasy mouthfeel.

[0003] In a conventional method for forming a milk replacer composition, the complete protein component of the composition, typically casein or separated soy protein, is mixed at once with fat in water to form a homogenous mixture. To form a suitable emulsion. Fats typically comprise 60-80% by weight of the total components of the mixture and contain carbohydrates as well as proteins and fats. Typical proteins are less than 20% by weight of the total weight of the components used, as high concentrations of protein lead to undesired protein aggregation and fat aggregation in the emulsion. The homogeneous emulsion is then dried, typically by spray drying, to form a dry milk substitute composition that forms milk by rehydration. In another conventional method for making a milk replacer composition, proteins and fats are dry blended together. The protein content in a dry blend composition is typically 20% of the total weight of the dry blend components of the composition.
No protein and fat aggregates are formed when the composition is dispersed in water to form milk. A dry milk substitute composition having high protein and high fat concentrations that does not result in significant aggregation of protein or fat upon hydration, as well as producing stable high fat and high protein containing emulsions It is desired to produce

[0004]

SUMMARY OF THE INVENTION In one aspect, the invention is a composition that is a stable aqueous emulsion of a protein material, fat and carbohydrate. Fat is present from about 25% to about 50% by weight of the total weight of protein material, fat and carbohydrate. The protein material is present at about 30% to about 50% by weight of the total weight of the protein material, fat and carbohydrate, and the carbohydrate is
At least about 1 to the total weight of protein material, fat and carbohydrates
0% by weight is present. In another aspect, the invention is a dry milk substitute composition comprising a protein material and a fat. Fat is present at least 25% by weight of the composition, and proteinaceous material is present at least 25% by weight of the composition. The fat and protein material are sufficiently uniformly dispersed in the composition to effectively inhibit fat aggregation and protein material aggregation. In another aspect, the invention is a method of making a stable high protein and high fat content emulsion. The first part of the fat, carbohydrate and protein material is mixed in the aqueous mixture. The aqueous mixture is emulsified at a temperature and pressure to form a stable emulsion of the fat, the first portion of the protein material and the carbohydrate. The second portion of the protein material is mixed with the emulsified emulsion mixture to obtain a stable high protein and high fat content emulsion. In still another aspect, the invention is a method of making a dry milk substitute composition. A high protein content containing about 30% to about 50% fat, about 30% to about 50% protein material, and at least about 10% carbohydrate by weight of the total weight of fat, protein material and carbohydrate, respectively. A fat-containing protein-fat emulsion is provided. The provided stable high protein and high fat content proteins are spray dried to form a dry milk substitute composition.

[0005]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Although the scope of the present invention is not intended to be described as limited by the proposed operating mechanisms, the methods of the present invention relate to conventional methods and compositions as follows. And is believed to function in the manufacture of the compositions of the present invention. In a conventional emulsification and drying process, the protein material and fat are added together in one step, and then the protein material and fat are emulsified by homogenization. The use of high concentrations of protein in conventional methods hinders the formation of protein-fat micelles, as the protein concentration is high enough for the protein itself to aggregate instead of forming protein-fat micelles. Thus, fat does not aggregate by itself to form fat globules. Such aggregation of protein in milk gives milk a gritty mouthfeel,
Fat globules produce a greasy mouthfeel. In the method of the present invention, the fat is emulsified at elevated temperature and pressure under conditions in which the first amount of protein material and protein are not present in a concentration substantially high enough to substantially substantially aggregate themselves. During emulsification, the protein material is evenly distributed between the fats, promoting the formation of protein-fat micelles. After emulsification, the free fat, which has not formed protein-fatty micelles, is finely dispersed in the emulsified emulsion, preventing the formation of fat globules, and the second protein added to the emulsified emulsion. One layer of protein-fatty micelles is easily formed of the material. Micelles are stable in aqueous emulsions or water, so emulsions are stable, and milk substitutes made from emulsions are stable. The mixing amount of the first and second protein materials is much higher than the upper limit of the protein mass used to produce the milk substitute acceptable in the conventional one-step protein addition method.

[0006] In order to produce the stable high fat high protein emulsions of the present invention and the milk substitutes produced therefrom, protein materials and fats are required. Preferably, a carbohydrate is mixed with the emulsion and milk substitute of the present invention, and most preferably an emulsifier is also included in the emulsion and milk substitute composition. The emulsions and compositions may also contain materials useful for promoting hydration of the protein material. The protein material includes the protein or protein mixture as a powder, slurry or solution. When the protein material is present in an aqueous slurry or solution, the protein material may comprise up to about 30%, preferably from about 5% to about 20%, more preferably from about 11% to about 18% by weight of the solution. Good. The proteins used in the present invention may be produced using any of a number of methods known in the art. A particularly preferred protein material used in the present invention is a soy protein isolate. The term soy protein isolate as used herein shall mean soy protein containing about 90% or more, most preferably about 95% or more protein components. The soy protein isolate is manufactured from commercially available defatted soybean chips, preferably from which the oil has been removed by solvent extraction. The soybean flake material is extracted with an aqueous alkaline solution, typically a calcium hydroxide or sodium hydroxide solution at a pH of about 6 to about 10, to separate the protein and insoluble fibers and cellulosic material from the flakes. To obtain an extract containing water-soluble components. Treating the extract with an acid to reduce the pH of the extract to the isoelectric point of the protein, preferably to a pH of about 4 to about 5, most preferably to about 4.4 to 4.6; Precipitates protein curds. The curd is then separated from the extract and dried using conventional separation and drying methods to obtain a soy protein isolate. Soy protein isolate is available from Protein Technologies International, In
c. of St. Louis, Missouri, etc. Commercially available from several soy product manufacturers.

[0007] Other preferred protein materials for use in the present invention are, for example, caseins such as α-, β-, γ-, and κ-casein, or caseinates produced therefrom. Casein is produced by coagulation of curd from skim milk powder. Casein solidifies by acid coagulation, natural acidification or rennet coagulation. To achieve the acid coagulation of casein, a suitable acid, preferably hydrochloric acid, is added to the milk and the pH is raised to the isoelectric point of casein, preferably a pH of about 4 to about 5, most preferably about 4.6 to about 4 .
Lower to a pH of 8. To achieve coagulation by natural acidification, milk is put into a vat for fermentation to produce lactic acid. Ferment the milk for a time sufficient to produce lactic acid for a sufficient amount of casein to coagulate in the milk. To achieve the coagulation of casein by rennet, a sufficient amount of rennet is added to the milk and a considerable amount of casein precipitates in the milk. Acid coagulation, natural acidification and rennet coagulation casein are all commercially available from many manufacturers or suppliers.

[0008] A variety of other natural or synthetic proteins and peptides may be used. Representative examples include phosphoproteins containing phosphoseryl residues, heat-denatured proteins containing globular proteins such as albumin, plant protein isolates including oilseed protein isolates and rapeseed isolates, and the like. If a stable high fat and high protein containing emulsion is used to make a milk replacer, edible protein is selected as the protein. The fat component comprises one or more natural or synthetic fats or mixtures thereof. When high fat and high protein containing emulsions are used to make milk substitutes, edible fats are selected as the fat component. Preferred materials used as fat components include palm oil, soybean oil, corn oil, vegetable oil, vegetable fat and coconut oil.
If carbohydrate components are included along with protein material and fat,
It contains or is derived from one or more natural sugars, starches, sugar solutions, sugar syrups, or mixtures thereof.
If the emulsion is used to make a milk replacer, edible carbohydrates are selected as the carbohydrate component. Particularly preferred carbohydrate sources for carbohydrate compounds include sweet dairy whey, corn syrup, maltodextrin or mixtures thereof. Most preferably, the carbohydrate is a powdered type of sweet daily whey. In a particularly preferred embodiment, the emulsions of the invention and the milk substitute compositions made therefrom comprise an emulsifier. When carbohydrates are present in the emulsion, the emulsifier is effective to assist in the preparation and stability of the emulsion of proteinaceous materials, fats and carbohydrates. Preferably, the emulsifier is monoglyceride, diglyceride, sodium steroyl lactylate and mixtures thereof.

[0009] In another particularly preferred embodiment of the present invention, the emulsions of the present invention and the milk replacer compositions made therefrom include substances useful for promoting hydration of proteinaceous materials. The hydrated substance buffers the substance and raises the pH of the aqueous emulsion to make the protein material more soluble, or the hydrated material sequesters metal ions such as calcium to make the protein material soluble in the emulsion. Metal sequestering agent. Alkaline phosphates such as dipotassium phosphate, tripotassium phosphate, disodium phosphate and trisodium phosphate are particularly preferred wettable powders because they can act as buffers and sequestering agents. The first portion of the protein material and the fat, if any, carbohydrates, emulsifiers and protein wettable powders are mixed together to form an aqueous mixture. Preferably, the aqueous mixture contains up to about 60% by weight of solids from proteins, fats, carbohydrates, emulsifiers and / or wettable powders. Water is added to form an aqueous mixture when neither the carbohydrate component nor the protein component of the mixture contains an aqueous solution or slurry.

[0010] The concentration of the first portion of the protein material in the aqueous mixture should be sufficient to cause significant protein aggregation that interferes with the interaction of the protein material and fat to form protein-fat micelles. Not. Preferably, the concentration of the first part of the protein material in the aqueous mixture should exceed 20% by weight of the total dry weight of the mixture, i.e. of the fat, the first part of the protein material, the carbohydrates and the emulsifier. And more preferably should be from about 5% to about 15% by weight of the total dry weight. The fat is present in the aqueous mixture at a concentration of about 60% to about 80% by weight of the total dry weight;
More preferably, it is present from about 65% to about 75% by weight of the total dry weight. If necessary, heat and dissolve the fat before adding it to the aqueous mixture. If an emulsifier is used, its concentration in the aqueous mixture should be from about 1% to about 5% by weight of the total dry weight, preferably from about 2% to about 3.5% by weight of the total dry weight. is there. When using carbohydrates,
Its concentration in the aqueous mixture should be at least about 10% by weight of the total dry weight. When a protein wettable powder is used, its concentration is present in an amount effective to assist in hydrating the protein material, preferably up to about 10% by weight of the first portion of the protein material, more preferably Is from about 5% to about 8% by weight of the first portion of the protein material. The aqueous mixture is then emulsified with a conventional homogenizing pump to produce an emulsion. The aqueous mixture is emulsified at a temperature and pressure effective to produce a stable emulsion of the fat, the first portion of the protein material, the carbohydrate (if included) and the emulsifier. Preferably, the aqueous mixture is brought to a temperature of from about 150 ° F. to about 190 ° F., more preferably from about 71.1 ° C. to about 76.7 ° C. (about 160 ° C.).
F. to about 170 ° F.) and then emulsified.

The emulsification may be a single stage or a multi-stage process in which the emulsification pressure changes in multiple stages. In a one-step process, at least 272 atm (4000 psi), preferably about 2 psi, to emulsify the aqueous mixture.
72 atm to about 1360 atm (about 4000 psi to about 20,000 psi), more preferably about 272 atm
About 680 atm (about 4000 psi to about 10,000
psi), most preferably from about 272 atm to about 340a
A pressure of tm (about 4000 psi to about 5000 psi) is applied. In a multi-step process, about 136 atm
~ 272 atm (about 2000 psi ~ about 4000 ps
The first pressure of i) is applied to emulsify the mixture, and then the next step at a lower pressure is applied to the mixture. The preferred multi-step process is a two-step process, from 136 atm to about 2
A first pressure of 04 atm (2000 psi to about 3000 psi) is applied to the mixture, then about 34 atm to about 6 psi.
A second pressure of 8 atm (500 psi to about 1,000 psi) is applied. The second portion of the protein material is then added to the emulsion created by emulsification of the aqueous mixture. The second portion of the protein material comprises at least 25% by weight of the total weight of the protein material of the total dry weight of carbohydrates and emulsifiers, if included in fats, protein material, and emulsions;
More preferably, it is added so as to be about 30% by weight to about 50% by weight of the total dry weight. Preferably, the dry weight of the second portion of the protein material is less than the first portion of the fat and protein material,
And, if included, from about 20% to about 90%, more preferably from about 40% to about 80%, by weight of the total dry weight of the carbohydrate and emulsifier.

The second portion of the protein material may be added to the dried emulsion emulsion or may be added as an aqueous slurry. Preferably, the second portion of the protein material contains up to about 30% protein solids, more preferably about 10% to about 20% protein solids, and most preferably about 13% to about 19% protein solids. Added as a slurry. Preferably, the slurry is added to the emulsion before adding it to the emulsion.
5.6 ° C. to about 87.8 ° C. (about 150 ° F. to about 190 °
Heat to F). The slurry of the second part of the protein material is
The slurry can be emulsified to smooth and ensure that it is free of protein clumps. Typically, when the second portion of the protein material is rehydrated from the dry state to form a slurry, the slurry in the second portion of the protein material is emulsified and the protein No emulsification is required if produced from The slurry is about 136 at
m to about 204 atm (about 2000 psi to about 3000 p
The emulsion may be emulsified by being directed to the slurry through a conventional emulsification pump at a pressure of si).

[0013] If desired, a carbohydrate may be added to the emulsified emulsion together with the second part of the protein material. The carbohydrate added is preferably sweet daily whey, soy whey, corn syrup, maltodextrin or mixtures thereof, most preferably powdered whey. The amount of carbohydrate added to the emulsified emulsion may range from about 3% by weight of the total dry weight of fat, first portion of protein material and, if included, carbohydrate and emulsifier.
About 15% by weight, more preferably about 5% of the total dry weight.
% To about 10% by weight. Preferably, the carbohydrate added to the emulsion is dispersed in an aqueous slurry of the second portion of the protein material and added to the emulsion together with the slurry of the protein material. The second portion of the protein material, the added carbohydrate, if any, and the emulsified emulsion are thoroughly mixed to provide a stable, high fat, high protein emulsion. As used herein, a stable protein-fat emulsion contains no or little visible amount of aggregated protein or aggregated fat, and a visible amount of aggregated protein or fat. It is defined as an emulsion that does not readily form proteinaceous material or aggregated fat. The second portion of the protein material, the carbohydrate, and the emulsion are mixed by any conventional means for mixing, blending or stirring, preferably in a stirred tank.

[0014] A dry milk substitute composition in which fat and protein are sufficiently uniformly dispersed in the composition for effectively preventing the aggregation of fat and protein by dispersing the composition in water is provided by spray-drying the emulsion. To produce a stable high fat and high protein containing emulsion. The emulsion is spray dried using any conventional spray drying equipment, preferably a spray dryer of the co-current type. Preferred conditions for spray drying the emulsion are from about 204 atm to about 340a.
tm (about 3000 psig to about 5000 psig), preferably about 238 atm to about 306 atm (about 3500
about 93. psig to about 4500 psig);
3 ° C. to about 204.4 ° C. (about 200 ° F. to about 400 °
F), preferably a hot air suction temperature of from about 121.1 ° C to about 193.3 ° C (about 250 ° F to about 380 ° F);
6.7 ° C to 104.4 ° C (about 170 ° F to about 220 °
F), preferably from about 82.2 ° C to about 93.3 ° C (about 18 ° C).
0 ° F to about 200 ° F). Alternatively, instead of first mixing the second portion of the protein material with the emulsified emulsion and subsequently spray drying to produce a dry milk substitute, the emulsified emulsion, slurry of the second portion of the protein material, and protein A dry milk substitute may be produced by spray drying together the carbohydrate added to the second portion of the material. The emulsified emulsion and a second portion of the proteinaceous material may be prepared using any of the dual nozzle spray drying techniques, and using similar spray drying elements as described above.
They may be spray dried together.

[0015] The dried milk substitute may be dispersed in water to produce a milk substitute having the desired concentration and density for use as a substitute for whole cow milk. Minerals such as calcium phosphate or dipotassium phosphate; vitamins;
Other hydrophilic or lipophilic components, such as proteins such as lactoglobulin and lactalbumin; and drugs such as antibiotics, vaccines and hormones, may be added to or mixed with the dry milk substitute. The dried milk substitute composition of the present invention comprises:
Produces milk by hydration with water. The composition does not form a significant amount of precipitate from protein aggregation and produces a suspension in water that is substantially free of aqueous and oily phases. The milk produced from the milk substitute composition contains a significant amount of free fat therein, the free fat being evenly dispersed in small globules throughout the suspension. Small fat globules from the composition, unlike large agglomerated fat globules, do not give the milk a greasy mouthfeel. The present invention is described in more detail by the following examples. The examples are intended to be illustrative and should not be construed as limiting the scope of the invention in any way.

[0016]

EXAMPLES Example 1 Stable high fat and high protein containing emulsions and dry milk substitute compositions were produced using sodium caseinate and soy protein isolate as protein materials. 32.2 ° C
(90 ° F) 63.5 kg (140 pounds) of water
To a 27 liter (60 gallon) jacketed stirred tank was added 341 g of dipotassium phosphate dispersed in water. Then 6.8 kg (15 pounds) of sodium caseinate (Alanate 18 from New Zealand Milk Products)
0) was added to water, and the resulting slurry was steamed to 8
Heat to 2.2 ° C. (180 ° F.) and mix for 10 minutes. 100 pounds of palm oil (Fuji Oi
L # PF-5) from l Co. was placed in a second jacketed kettle and heated to 160 ° F (71.1 ° C) to dissolve the oil. 477 g of Dimodan PV Kosher (Gri), a distilled monoglyceride emulsifier from edible refined soybean oil
ndsted Products), a monoglyceride emulsifier, diacetyl tartrate, 1,706 g of datem (Gr.
Insted Products) and 205 g of sodium emulsifier, a commercially available emulsifier, was added to the dissolved fat and the temperature was maintained at 160 ° F. to dissolve the emulsifier. Add the palm oil / emulsifier mixture to the sodium caseinate slurry and raise the temperature in the tank from 71.1 ° C to 76.7 ° C (160 ° F to 170 ° F).
And mixed for 5 minutes. 19.05 kg (42
Pounds of palm oil / emulsifier / caseinate mixture
In a 5.7 liter (20 gallon) jacketed stirred tank, 4.8 pounds of sweet daily whey powder (Teklak from Foremost Farms) was added to the mixture. The whey powder was heated to 7
Mix for 10 minutes while maintaining between 1.1 ° C to 76.7 ° C (160 ° F to 170 ° F). The temperature of the slurry is then raised to 71.1 ° C to 76.7 ° C (160 ° F to 170 ° F).
While maintaining the slurry at 170 am (2,
(500 psi) and 34 atm (500 psi) two-stage homogenizer.

318 pounds of 32.2 ° C.
(90 ° F.) water, and 31.1 kg (68.6 lb) of soy protein isolate (29.9 kg (66 lb)
SuproPlus 675 and 2.6 lb Sup
ro 670, both of which are Protein Technologies International
was obtained in a 473 liter (125 gallon) jacketed stirred tank to produce a protein slurry. The slurry was steam injected at 76.7 ° C (170 ° C).
Heat to F) and heat for 15 minutes to ensure that the slurry is smooth and free of clumps. 17 slurry
Emulsified at 0 atm (2,500 psi). 31.3k
g (69 pounds) of the emulsified protein slurry was combined with 1.5 kg (3.3 pounds) of sweet daily whey in a separate jacketed stirred tank and the protein and whey were mixed for 5 minutes. 15.7 kg (34.7 pounds) of the emulsified palm oil / caseinate / emulsifier mixture was added to the protein / whey slurry and mixed to produce a stable high fat and high protein containing emulsion. The temperature of the emulsion should be between 71.1 ° C and 76.7 ° C (160 ° F
The pH was adjusted to 7.4 with 136 ml of 45% potassium hydroxide while maintaining at F). Emulsion 238a
tm (3500 psi) spray pressure and spray system N
o. Spray dried with a 76 nozzle orifice. The spray dryer hot air inlet temperature is 137.2 ° C. (279 ° F.) and the discharge temperature is 82.2 ° C. (180 ° F.). Five pounds of dried milk substitute was recovered from the spray dryer.

Example 2 A soy protein isolate stable high fat and high protein containing emulsion and dried milk substitute were produced. 29kg (6
4.1 pounds) of palm oil was added to the jacketed kettle and heated to 160 ° F. to dissolve the oil. 2,338 g of Datem and 272 g of sodium steoyl lactylate were added to the dissolved fat, and the temperature of the mixture was maintained at 71.1 (160 ° F.) to dissolve the emulsifier. 98 pounds of 32.2 ° C (90
° F) water was added, the 227 liter (60 gallon) jacketed stirred tank was separated, and 817 g of dipotassium phosphate were dispersed in the water. 5.1 kg (11.2 lb) of soy protein isolate (Protein Technologies Int.
FP 940, available from ernational, Inc) was added to the water with stirring. The resulting slurry was steam-injected to 82.2.
(180 ° F) and the mixture was mixed for 10 minutes.
Add the palm oil / emulsifier mixture to the protein slurry and add 7
Mix for 5 minutes while maintaining the temperature between 1.1 ° C and 76.7 ° C (160 ° F and 170 ° F). 7.98 kg (1
7.6 lbs. Of sweet daily whey is added to the slurry, and 160 ° F. to 170 ° C.
The slurry was mixed for an additional 10 minutes while maintaining the temperature in F). Heat slurry at 170atm (2,500ps
i) and passed through a two-stage emulsifier at 34 atm (500 psi) and collected in a jacketed stirred tank.

87.4 pounds of soy protein isolate (66 pounds of Supro 675)
And 16.5 pounds of Supro 670) and 330 pounds of 32.2 ° C. (90
° F) water into a 125 gallon jacketed stirred tank to produce a protein slurry. 76.7 ° C. by steam injection of the slurry
Heated (170 ° F.) and mixed for 15 minutes to ensure that the slurry was smooth and free of lumps. Next, the protein slurry was emulsified at 170 atm (2,500 psi). 6.53 kg in a jacketed stirring tank
(14.4 pounds) of protein slurry solids at 11.0
It was combined with 7 kg (24.4 pounds) of palm oil / protein / emulsifier slurry solids. The pH of the resulting slurry was adjusted to 7.5 using 100 ml of 45% potassium hydroxide and the slurry was mixed for 10 minutes to produce a stable high fat and high protein containing emulsion. The emulsion was spray dried using the same spray drying conditions as in Example 1 to obtain a dry milk substitute composition.

EXAMPLE 3 The protein and fat contents, and the small amounts of the dry milk substitute composition produced according to the present invention and the dry milk substitute composition produced by conventional methods using a low protein content. The sphere size distribution was examined. The procedure described in Example 1 produced a high protein-containing dry milk substitute composition. A conventional dry milk substitute composition was made by: 100 pounds
Of palm oil to a jacketed kettle, 71.1 ° C
(160 ° F.) to dissolve the oil. 477g Di
Modan PV Kosher, 1706 g Datem, and 205 g sodium sterolyl lactylate were added to the dissolved fat and the temperature was maintained at 160 ° F. to dissolve the emulsifier. 63.5 kg (140 pounds) of 32.2
C. (90.degree. F.) water was added to a 227 liter (60 gallon) jacketed stirred tank and 341 g of dipotassium phosphate was dispersed in the water. 6.8 kg (15 pounds) of sodium caseinate were added to the water, and the resulting slurry was heated to 180 ° F. by steam injection and mixed for 10 minutes. Add the palm oil / emulsifier mixture to the protein slurry and add 71.1 ° C to 76.7 ° C (160 ° C).
(F-170 ° F) while mixing for 5 minutes.

31.3 kg (69 pounds) of palm oil /
75.7 liters of caseinate / emulsifier mixture (20
3.5 gallons) into a jacketed stirred tank
g (7.8 pounds) of whey powder was added to the mixture. The mixture was then heated to 71.1 ° C to 76.7 ° C (160 ° F
(〜170 ° F.) while stirring for 10 minutes. The hot mixture was then heated to 2500 psi and 34 at, respectively.
m (500 psi) through a two-stage homogenizer.
The emulsion was spray-dried under the same conditions as in Example 1 except that the suction temperature of the spray dryer was changed to 97.2 ° C (207 ° F) instead of 137.2 ° C (279 ° F), and the conventional drying was performed. A milk substitute composition was obtained. Five pounds of the composition was collected from the spray dryer. Evaluate samples of high protein-containing dry milk substitutes and conventional dry milk substitutes for protein content (dry basis), fat content (dry basis) and free fat content (dry basis) Was done. Table 1 shows the evaluation results.

[0022]

[Table 1] Milk substitute Protein (%) Fat (%) Free fat (%) Conventional product 12.3 71.0 55.8 High protein 36.0 41.2 37.4

Obviously, the dry milk substitute produced according to the present invention has a substantially higher protein content and a relatively lower fat concentration than conventional dry milk substitutes. In addition, the size distribution of free fat globules in the conventional dry milk substitute and the high protein-containing dry milk substitute was analyzed. A uniform suspension of small globules of free fat is preferred in milk substitutes because it does not have the greasy mouthfeel imparted by large amounts of fat globules. Each milk substitute was mixed in water to 1% by weight and the resulting suspension was analyzed microscopically to evaluate the size distribution of free fat in the suspension. Table 2 shows the results.

[0024]

[Table 2] Less than 3 microns 3 to 15 microns Exceeding 15 microns Sample Free fat globules (%) Fat globules (%) Fat globules (%) Conventional product 94 5 1 High protein 98 20

The size distribution of free fat globules of the high protein milk substitute of the present invention is almost comparable to conventional milk substitutes and does not contain large amounts of large fat globules which give the milk substitute a greasy mouthfeel. Those skilled in the art can make various modifications to the invention disclosed herein without departing from the spirit of the invention. The invention is not to be construed as a particular embodiment disclosed for purposes of explanation, but is not limited by the scope of the appended claims and their equivalents.

Continued on the front page (72) Inventor Yi Chun Cho 63, Missouri, United States of America 63128 St. Louis Kennery Place Drive 5125 (72) Inventor Gregory A. Bates United States of America Illinois 62234 Co Linsville Maple Leaf 2003

Claims (35)

[Claims] 1. A composition comprising a stable aqueous emulsion of a protein material, fat and carbohydrate, wherein the fat is present in an amount of about 2% of the total weight of the mixed protein material, fat and carbohydrate.
5% to about 50% by weight, and the protein material is about 25% by weight.
20% by weight to about 50% by weight, wherein the carbohydrate is present in at least about 10% by weight. 2. The method according to claim 1, wherein the protein material is selected from the group consisting of soy protein isolate, casein, and mixtures thereof.
The composition of claim 1. 3. The composition of claim 1, wherein said fat is selected from the group consisting of palm oil, vegetable fat, vegetable oil, soybean oil, coconut oil, corn oil, and mixtures thereof. 4. The composition of claim 1, wherein the carbohydrate is derived from sweet daily whey, corn syrup, maltodextrin, or a mixture thereof. 5. The method according to claim 1, wherein the emulsifier is used in an amount of about 1% to about 5% by weight based on the total weight of the mixture of fat, protein material, carbohydrate and emulsifier.
The composition according to claim 1, wherein the composition contains by weight. 6. The composition according to claim 5, wherein said emulsifier is selected from monoglycerides, diglycerides, sodium sterol lactylate and mixtures thereof. 7. A dry milk substitute composition comprising a protein material and a fat, wherein the fat is present at least about 25% by weight, the protein material is present at least about 25% by weight, When the composition is dispersed in water, the fat and protein material are substantially homogeneously dispersed in the composition to effectively prevent aggregation of fat and protein material. Supplies composition. 8. The dry milk substitute composition of claim 7, wherein the fat comprises about 30% to about 50% by weight of the composition. 9. The method according to claim 9, wherein the protein material is present in the composition in an amount of about 30%.
The dry milk substitute composition of claim 7 containing from about 50% to about 50% by weight. 10. The dry milk substitute composition according to claim 7, comprising a carbohydrate, wherein said carbohydrate is present in the composition in at least about 10% by weight. 11. The composition comprises from about 30% to about 50% by weight of said protein material, from about 30% to about 50% by weight of said fat, and at least about 10% by weight of said carbohydrate. A dry milk substitute composition as described. 12. The dry milk substitute composition of claim 10, wherein said carbohydrate is derived from sweet daily whey, maltodextrin, corn syrup, or a mixture thereof. 13. The dry milk substitute composition of claim 10, further comprising an emulsifier, wherein the composition comprises about 1% to about 5% by weight of the composition. 14. The dry milk substitute composition according to claim 13, wherein the emulsifier is a monoglyceride, diglyceride, sodium sterolyl lactylate or a mixture thereof. 15. The method according to claim 14, wherein the protein material is a soybean protein isolate,
8. The casein selected from casein and mixtures thereof.
A dry milk substitute composition as described. 16. The method according to claim 16, wherein the fat is palm oil, vegetable fat,
The dry milk substitute composition of claim 7, wherein the composition is selected from vegetable oil, coconut oil, soybean oil, corn oil and mixtures thereof. 17. A method for producing a stable high-protein and high-fat-containing emulsion, comprising the following steps: Mixing a first portion of the fat, carbohydrate and protein material in an aqueous mixture; the aqueous solution at a temperature and pressure to effectively produce a stable emulsion of the fat, the first portion of the protein material and the carbohydrate; Emulsifying the mixture; mixing the emulsified mixture with the second portion of the protein material. 18. The aqueous mixture of claim 60, wherein the fat comprises from about 60% to about 80% by weight of the total weight of the mixed fat, the first portion of the protein material and the carbohydrate, and the first portion of the protein material. From about 5% to about 15% by weight, and at least about 10% by weight of the carbohydrate. 19. The method of claim 17, wherein said aqueous mixture contains up to about 60% by weight solids. 20. The fat as described above, wherein the fat is palm oil, vegetable fat,
The production method according to claim 17, which is a vegetable oil, a coconut oil, a soybean oil, a corn oil, or a mixture thereof. 21. The method of claim 17, wherein the first portion of the protein material and the second portion of the protein material are selected from soy protein isolate, casein, or a mixture thereof. 22. The method according to claim 17, wherein the carbohydrate is derived from sweet daily whey, corn syrup, maltodextrin, or a mixture thereof. 23. The method of claim 23, wherein the aqueous mixture comprises at least about 27
18. The method of claim 17, wherein the emulsification is carried out in one step at a pressure of 2 atm (4000 psi) and a temperature of about 150F to about 190F. 24. The method of claim 17, wherein the aqueous mixture is emulsified at a temperature of about 160 ° F. to about 170 ° F. (about 71.1 ° C. to about 76.7 ° C.). 25. The aqueous mixture of claim 1, wherein the first stage comprises about 136 atm to about 204 atm (about 2000 ps).
i to about 3000 psi) at a pressure of about 65.6 ° C. to about 8
In a second stage at a temperature of about 150 ° F. to about 190 ° F., about 34 atm to about 68 atm (about 50 atm).
18. The method according to claim 17, wherein the emulsion is emulsified at a pressure of 0 psi to about 1000 psi). 26. The method according to claim 25, wherein the aqueous mixture is emulsified at a temperature of about 160 ° F. to about 170 ° F. (about 71.1 ° C. to about 76.7 ° C.). 27. The second portion of the protein material comprises fat,
2. The method of claim 1, wherein the first portion of the protein material and the carbohydrate have a dry weight equivalent of about 20% to about 90% by weight of the total weight.
7. The production method according to 7. 28. A method according to claim 28, wherein the second portion of the protein material comprises fat,
3. The dry weight equivalent of about 40% to about 70% by weight of the total weight of the second portion of protein material and carbohydrate.
8. The production method according to claim 7. 29. The method of claim 17, wherein the aqueous slurry of the second portion of the protein material is mixed with a homogeneous emulsified mixture of the fat, carbohydrate and first portion of the protein material. 30. A method for producing a dry milk substitute composition comprising the following steps. From about 30 to about 50% fat, from about 30 to about 50% by weight of the total weight of the mixture of fat, protein material and carbohydrate;
A stable high fat and high protein containing protein comprising about 50% by weight protein material and at least about 10% by weight carbohydrates.
Providing a fat emulsion; spray drying the stable high fat and high protein containing protein-fat emulsion. 31. The fat, wherein the fat is palm oil, vegetable fat,
31. The method according to claim 30, wherein the method is vegetable oil, coconut oil, soybean oil, corn oil, or a mixture thereof. 32. The soy protein isolate, wherein the protein material is
4. The casein selected from casein or a mixture thereof.
0. The production method according to item 1. 33. The method according to claim 30, wherein the carbohydrate is derived from sweet daily whey, corn syrup, maltodextrin or a mixture thereof. 34. The stable high fat and high protein content protein-fatty emulsion comprises an emulsifier, wherein the emulsifier comprises from about 1% to about 5% by weight of fat, protein material, carbohydrate and emulsifier. 30. The manufacturing method according to 30 above. 35. The method according to claim 34, wherein the emulsifier is selected from monoglyceride, diglyceride, sodium sterol lactylate or a mixture thereof.